Preheat the oven to 170 degrees C. Line the bottom of a 23cm springform cake tin with a circle of baking paper.
Combine crumbs, sugar and melted butter and press into the bottom of the prepared tin.
In a mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add flour and lemon juice, beating just until mixed. Beat in eggs one at a time, but do not over mix.
Pour mixture over base and bake 1 hour and 10 minutes.
Turn oven off and take out the cheesecake, setting it down on a cool work surface. Run knife along the edge to loosen the cheesecake for better cooling. Let it cool for at least 15 minutes so that it can set and firm up. Chill until serving.